Why You’ll Love This Recipe
This recipe is ideal for those who want a quick, on-the-go breakfast that feels indulgent but is actually good for you. The pumpkin adds moisture and subtle sweetness, while the oats provide a hearty texture and lasting energy. Plus, these cookies are naturally sweetened and can be customized with your favorite add-ins, making them both versatile and satisfying.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Rolled oats
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Pumpkin puree
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Whole wheat flour or oat flour
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Baking powder
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Cinnamon, nutmeg, and pumpkin pie spice
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Maple syrup or honey
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Eggs or flax eggs (for vegan option)
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Vanilla extract
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Chopped nuts or seeds (optional)
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Raisins or dark chocolate chips (optional)
directions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large bowl, mix together the pumpkin puree, maple syrup (or honey), eggs (or flax eggs), and vanilla extract until smooth.
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In another bowl, combine oats, flour, baking powder, cinnamon, nutmeg, and pumpkin pie spice.
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Gradually add the dry ingredients to the wet mixture and stir until just combined.
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Fold in any optional add-ins like nuts, seeds, raisins, or chocolate chips.
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Drop spoonfuls of dough onto the baking sheet, flattening them slightly with the back of a spoon.
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Bake for 12-15 minutes or until the edges are lightly golden and cookies are set.
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Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
Makes about 12 cookies.
Preparation time: 10 minutes
Baking time: 12-15 minutes
Cooling time: 10 minutes
Variations
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Use mashed banana instead of pumpkin for a different flavor twist.
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Add shredded coconut or chia seeds for extra texture and nutrition.
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Swap maple syrup for agave nectar or brown rice syrup.
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Make them vegan by using flax eggs instead of regular eggs.
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Add protein powder to boost protein content for a more filling snack.
storage/reheating
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week. They can be reheated gently in the microwave for 10-15 seconds or enjoyed cold. These cookies can also be frozen for up to 2 months; thaw before serving.
FAQs
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly for this recipe.
Are these cookies gluten-free?
They can be if you use certified gluten-free oats and flour.
Can I make these cookies nut-free?
Absolutely. Simply omit nuts and use seeds or extra oats instead.
How do I make flax eggs?
Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let sit for 5 minutes until gel-like.
Can I add protein powder?
Yes, add 1/4 to 1/2 cup of your favorite protein powder to the dry ingredients.
Are these cookies suitable for kids?
Yes, they are a healthy and tasty option for children’s breakfasts or snacks.
Can I substitute maple syrup with another sweetener?
Honey, agave nectar, or brown rice syrup are good alternatives.
What if my cookies are too dry?
Add a little extra pumpkin puree or a splash of milk to the dough before baking.
Can I use quick oats instead of rolled oats?
Rolled oats are preferred for texture, but quick oats can be used if needed.
How do I store these cookies for travel?
Pack them in an airtight container or ziplock bag to keep them fresh on the go.
Conclusion
These Healthy Pumpkin Oatmeal Breakfast Cookies are a fantastic way to enjoy seasonal flavors while fueling your morning with wholesome ingredients. Easy to make, customizable, and portable, they’re perfect for busy lifestyles or anyone looking to add a nutritious twist to their breakfast routine.
Healthy Pumpkin Oatmeal Breakfast Cookies
Start your day right with these Healthy Pumpkin Oatmeal Breakfast Cookies—packed with wholesome oats, nutrient-rich pumpkin, and natural sweetness. These cookies are a delicious, fiber-filled breakfast option perfect for busy mornings or a nutritious snack on the go.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 12 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup rolled oats
- 3/4 cup whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup pumpkin puree (canned or fresh)
- 1/4 cup pure maple syrup or honey
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup coconut oil, melted
- 1/2 cup raisins or dried cranberries (optional)
- 1/4 cup chopped nuts (walnuts or pecans, optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together oats, whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk pumpkin puree, maple syrup (or honey), egg, vanilla extract, and melted coconut oil until smooth.
- Combine wet ingredients with dry ingredients and stir until just combined. Fold in raisins or nuts if using.
- Drop tablespoon-sized portions of dough onto the baking sheet, spacing about 2 inches apart. Flatten slightly with the back of a spoon.
- Bake for 12-15 minutes or until edges are golden and cookies are set.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use fresh pumpkin puree for a fresher flavor or canned pumpkin for convenience.
- Substitute maple syrup with honey or agave nectar if preferred.
- For gluten-free, use gluten-free oats and flour.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
